
Transform your sourdough discard into these incredibly fluffy and tangy pancakes. They offer a complex depth of flavor and a light, airy texture that makes them the ultimate weekend breakfast treat.
In a large mixing bowl, combine the self-raising flour, golden caster sugar, baking powder, and a large pinch of salt. Whisk in the sourdough starter, eggs, and milk until the mixture forms a thick, smooth batter.
Gently whisk the 50g of melted butter into the batter until just incorporated.
Place a non-stick frying pan over medium heat. Add a splash of sunflower oil and a small knob of butter. Once the butter is sizzling, ladle the batter into the pan to create pancakes about 7-8cm in diameter, leaving plenty of space between them.
Cook for approximately 2 minutes, or until bubbles begin to form and burst on the surface. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Serve immediately while hot, or keep warm in a low oven while you finish the remaining batter. Serve with a generous drizzle of maple syrup.
For the best results, use sourdough starter that is at room temperature. If the batter feels too thick, add a tablespoon of milk at a time to reach your preferred consistency. These are also delicious with fresh berries or chocolate chips added to the batter while in the pan.




